If you follow me on social media, then you know how obsessed I am with my dog Bronny, a pyredoodle, who is the love of my life. Well my girl is growing up and just turned three so of course I had to make her pupcakes. Now, she is the pickiest dog, so this was truly an experiment to see if she would eat them. I am happy to announce that thankfully she absolutely loved them. The base of these pupcakes is a banana carrot oat flour cupcake and the icing is just plain greek yogurt and peanut butter.
It’s always best to check with your vet to make sure that your pup is able to consume all of the ingredients and double check your peanut butter label to make sure it does not have any xylitol or ingredients toxic to dogs.
For this recipe, you will need:
- Banana: the more ripe the banana, the better
- Carrots
- Egg: I used an organic and pasture raised egg
- Honey: local or raw honey are my first choices and you can usually find them at your farmer’s markets or local grocery store
- Olive Oil: I like to use EVOO (extra virgin) because it’s not refined or processed
- Peanut Butter: You can use organic crunchy or creamy peanut butter but make sure it does NOT have xylitol as an ingredient because it’s highly toxic to dogs
- Oat Flour: you can easily make your own by simply putting your oats into a blender or you can buy store bought. Aim to buy organic since oats are heavily sprayed with the toxic pesticide glyphosate.
- Baking Soda
- Greek Yogurt: check the ingredients on the yogurt. It should just be milk and culture. Greek yogurt does contain lactose, so if your dog is lactose intolerant, omit this ingredient.
Tips:
- Use a plastic bag to pipe the icing on the cupcakes
- Double check the ingredients in your peanut butter and greek yogurt
- Crunchy or creamy peanut butter work
- Oat Flour: if using homemade oat flour, start with 1 cup then slowly add in a ¼ cup of oat flour. Homemade oat flour is coarser than store bought and the dough should be thick and a little sticky, but not dry.
How to Store:
- Store in an airtight container in the refrigerator for up to three days
Other dog recipes to try:
Pumpkin Spice Holiday Dog Treats
Peanut Butter Banana Dog Treats
Banana Carrot Peanut Butter Pupcakes (gluten free, vegetarian)
Cooking & Baking Supplies
- Muffin Pan
Ingredients
Pupcake
- 1 mashed banana
- 1/2 cup grated carrots
- 1 large egg
- 2 tbsp honey
- 1/4 cup olive oil
- 1/4 cup organic crunchy or creamy peanut butter
- 1 1/2 cups oat flour (store bought)
- 1/2 tsp baking soda
Icing
- 1 cup plain Greek yogurt
- 1/2 cup organic crunchy or creamy peanut butter
Instructions
- Preheat the oven to 350º F and line a cupcake pan with 5 paper liners.
- In a medium mixing bowl, add the banana and mash it. Then add the egg in and mix together well.
- Add in the honey, olive oil, and peanut butter to the mixing bowl and stir together well.
- Then add in the oat flour and baking soda and mix to form a thicker dough.
- Scoop out the dough into the cupcake pan and try to evenly fill the liners to about ⅔ of the way. Use the back of a spoon or a spatula to pat down the dough so that they are all about the same size and nice and rounded.
- Bake for 20-25 minutes on the bottom rack, until you are able to stick a toothpick or wood skewer into one and it comes out clean.
- While the cupcakes are baking, add the frosting ingredients into a medium mixing bowl and use a spatula or handheld mixer to blend well making sure the icing is not clumpy.
- Scoop the frosting into a plastic bag, close the bag and then cut one of the corners furthest from the bag closure on a diagonal about ½ inch.
- Remove the cupcakes from the oven and let them cool for 5-10 minutes on a wire rack.
- Frost your cupcakes starting at the end of the cupcake by piping the icing in a circular fashion starting on the outside and then moving inward.
- Repeat until all of the cupcakes are frosted and top with your dog’s favorite cookies. I recommend my pumpkin spice dog cookies!
Did you make this recipe?Tag @girlswhoeat!
